1 tablespoon olive oil
1 leek, chopped (white and green parts)
1 garlic clove, minced
1 shallot, minced
1 pound of spinach
1 cup of feta, crumbled (6-8 oz.)
1 teaspoon lemon zest, grated
4-5 lb boneless leg of lamb, butterflied
1 tablespoon fresh oregano
1 tablespoon fresh rosemary
salt & pepper to taste

Preheat oven to 325°

Sauté leeks in olive oil over medium-high heat until tender. Add garlic and shallot and sauté for 3 minutes or until fragrant. Add spinach and cook until wilted. Remove from heat and set aside to cool. Combine feta and lemon zest to cooled spinach mixture and stir to mix.

Unroll leg of lamb and press spinach mixture over lamb. Starting at one edge, roll the lamb up and tie with string at one-inch intervals. Rub lamb with olive oil, and sprinkle with oregano, rosemary, salt and pepper. Place in roasting pan and place in oven. Roast lamb in oven for about 2 hours, or until meat thermometer reaches 140æ for medium-rare meat.

Remove lamb from oven and let rest 15-20 minutes. Slice and serve.

Makes 6-8 main course servings